Pyaaz ki Kachori

Pyaaz ki Kachori is a traditional Rajasthani snack which satisfies your taste buds to the core. Its raw, authentic flavour is bound to make this kachori your favourite snack This is a Sanjeev Kapoor exclusive recipe.

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Pyaaz ki Kachori

Main Ingredients Refined flour (maida) dough, Onions (pyaaz)
Cuisine Rajasthani
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Pyaaz ki Kachori

  • as required Refined flour (maida) dough
  • 2 medium Onions (pyaaz) , finely chopped
  • 1 tbsp + to deep fry Oil
  • 1 teaspoon Cumin seeds
  • 1 inch Ginger , finely chopped
  • 1 tablespoon Garlic , chopped
  • 1 teaspoon Green chillies , chopped
  • 1 teaspoon Fennel seeds
  • 1 tablespoon Coriander seeds
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Dried mango powder
  • to taste Salt
  • to taste Black peppercorns , crushed
  • 1 tablespoon Fresh coriander leaves , chopped
  • to serve Date-tamarind chutney


  1. Heat 1 tablespoon oil in a non-stick pan, add cumin seeds and sauté till their colour changes.
  2. Add ginger, garlic, green chillies, fennel seeds and coriander seeds, mix and sauté for 1 minute.
  3. Add onions, mix and sauté till light golden brown. Add red chilli powder, dried mango powder and salt, mix and sauté for 1 minute.
  4. Add crushed peppercorns, mix and sauté. Add coriander leaves and mix well. Transfer into a bowl and cool down to room temperature.
  5. Divide the dough into equal portions and shape into balls. Shape each ball into a katori, put a portion of the onion mixture in it, bring the edges together, seal and shape into balls. Lightly flatten each stuffed ball using your fingers into small thick disc.
  6. Heat sufficient oil in a kadai. Slide in the stuffed discs and deep-fry till golden brown and crisp. Drain on absorbent paper.
  7. Arrange the kachoris on a serving platter and serve hot with date-tamarind chutney.